Gaeng Paa Pla Dook (Jungle Curry With Catfish)
CURRY PASTE:
2 tb chopped lemon grass
8 shallots
6 cloves garlic
1/4 c chopped lesser ginger
8 dried jalapeno peppers
1 ts canned peppercorns
1 ts shrimp paste
1/2 ts salt
PREPARATION:
2 tb oil
1 1/2 lb catfish cut into 1" slices
1/4 c fish sauce (nam pla)
3 c water
1/2 c Thai eggplant
1/4 c sliced green jalapeno pepper
1/2 c sweet basil leaves
10 whole kaffir lime leaves
In the days when travel through various parts of Thailand required journeying through areas of
jungle, the people had to make do with what was available there. This recipe is so named because
the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the
presence of monkeys, tigers and snakes to keep it more authentic. Combine all the ingredients for
the curry paste, using a mortar and pestle or a blender. Heat a large saucepan and add the oil and
curry paste. Stir-fry for 1 minute on medium-high heat. Add the fish, fish sauce, water and
eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and
remove from the heat. Serve.
Yield: 4
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